|

Southern Gluten Free Cornbread Dressing

Your gluten-free Thanksgiving table can now be complete with the classic taste of Southern Gluten Free Cornbread Dressing

What I love about this easy recipe

So many foods from a classic holiday meal are either off-limits for people who eat a gluten free diet OR the stand-ins simply aren’t as good.

That’s simply not the case here. You’d never know this cornbread dressing is gluten-free. 

Okay, I know what you’re thinking. There’s nothing Southern or Classic about a “gluten-free” dressing. And that’s true. I was in my 40’s before I ever tasted a gluten-free version of cornbread dressing.

This year, I set out to perfect it. My mom is known for making Southern cornbread dressing for Thanksgiving dinner. So I paired my newly perfected gluten-free cornbread recipe (see note below) with her tried and true cornbread dressing recipe.

I was nervous at first. I’ll admit that my dressing turned out darker, browner than hers does (likely because she uses a white cornmeal mix for her cornbread) and I used yellow cornmeal. But color aside, it was nearly identical to her recipe taste-wise. And I consider that a huge success!

Frequently Asked Questions about my Southern Gluten Free Cornbread Dressing

Can I use a gluten-free cornbread mix? 

Please don’t. I’ve tried them all, and they’re either bitter or entirely too sweet. Let me be clear. Sweet cornbread — while delicious — is NOT southern cornbread. And you absolutely don’t want to start your cornbread dressing with a pan of sweet cornbread.

Use this recipe as your homemade gluten-free cornbread recipe, which is the basis of this dressing. Instead of preparing them as muffins, cook the batter in a 9-inch cast iron skillet. 

How does this differ from Gluten-Free Cornbread Stuffing?

Honestly, I can’t tell you. As a Southern girl, I’ve never had regular stuffing on my holiday table, only classic Southern Cornbread Dressing. Southern Cornbread Dressing is dense and rich… almost bread pudding-like.

Can I use fresh sage in place of the ground sage?

No. The best way to get that rich, bold sage flavor found in most classic cornbread dressings is to use dried sage. Fresh sage doesn’t pack enough of a punch for dressing, in my opinion.

Can I use coconut oil in place of the butter?

I don’t recommend it. The butter really stands out in this dressing in terms of rich, buttery flavor. I don’t think coconut oil would taste as good here.

gluten free cornbread dressing
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
southern gluten-free cornbread dressing

Southern Gluten Free Cornbread Dressing


  • Author: Regan at This Baking Life
  • Total Time: 55 minutes
  • Yield: 16 servings
  • Diet: Gluten Free

Description

Your gluten-free Thanksgiving table can now be complete with the classic taste of Southern Gluten Free Cornbread Dressing


Ingredients

  • Cooking spray
  • 1 (9-in.) round gluten-free buttermilk homemade cornbread
  • 3 to 4 slices stale gluten-free bread, cubed
  • 1/2 cup butter
  • 1 small yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 (32-oz.) box chicken broth or chicken stock
  • 5 large eggs, lightly beaten
  • 1 (10.5-oz.) can gluten-free cream of chicken soup
  • 1 (10.5-oz.) can gluten-free cream of mushroom soup
  • 1 Tbsp. ground sage
  • Salt and Black Pepper to taste

Instructions

  1. Preheat oven to 375 degrees F. Coat a 13- x 9-inch baking dish or casserole dish with cooking spray; set aside.
  2. Add cornbread to a large bowl, and crumble into mixture most resembles coarse sand. Add bread cubes to bowl, and set aside.
  3. Melt butter in a large skillet over medium heat or medium-high heat. Add onion and celery; cook, stirring often, until onion is translucent, about 7 minutes. Add onion mixture to cornbread in bowl. Stir in eggs, soups, sage, and enough liquid from the chicken broth to yield a medium-thick cake batter-type mixture. (Depending on how much liquid you have leftover, you can discard any unused chicken broth or save for another use.) Season with salt and pepper.
  4. Pour into prepared dish. Bake in preheated 375 degree oven until mixture is set, golden brown and bubbling around edges, about 45 minutes. (Cover with aluminum foil if top begins to brown too quickly.) Let stand at room temperature 10 minutes. Store leftovers in an airtight container. (I think this dressing is even better the next day!)
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 piece

Keywords: gluten free cornbread dressing

Affiliate Disclosure

Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.